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Tea smoked duck
A 9:16 storyboard, 91 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Tea smoked duck, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Tea smoked duck. Tea smoked duck (樟茶鸭), a Sichuan plate from China. Here is the whole thing, one move at a time.
On screen. Tea smoked duck
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Tea smoked duck, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Tea smoked duck. Tea smoked duck (樟茶鸭), a Sichuan plate from China.
On screen. Tea smoked duck
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out duck breast, skinless, brewed black tea, dry jasmine rice, sichuan pepper, five-spice powder. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Oven, Sheet pan, Scale, Tongs, Cooling rack.
On screen. Oven · Sheet pan · Scale
Scene 5 · step · 7s
Step 1
Shot. Tea smoked duck: weighed ingredients beside the heating pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.
Voiceover. Set out a scale and the equipment for Tea smoked duck. Heat to 375°F / 191°C and give it 5 minutes so the surface is actually hot. Weigh duck breast, skinless, brewed black tea, dry jasmine rice, sichuan pepper, five-spice powder, soy sauce, fresh ginger, scallion, kosher salt, toasted sesame oil. Tea smoked duck is cooked in Sichuan as its own plate, not as a copy of a restaurant menu. Salt the duck, smoke it over tea and a spoon of rice, then roast it until the surface is mahogany. The breast is skinless, so the lacquer comes from the soy and the tea. Amounts are for 4 from foods this library can count.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Tea smoked duck: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Tea smoked duck is cooked in china. Also called 樟茶鸭. Roast on the middle rack. The top rack browns before the center cooks.
On screen. Tea smoked duck is cooked in china. Also called…
Scene 7 · step · 7s
Step 3
Shot. Tea smoked duck: aromatics and the main ingredient in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for Tea smoked duck, until the edges take a little color. A thermometer in the thickest center beats guessing from the color.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Tea smoked duck: simmering or roasting until the cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Roast 34 min in real time.
Voiceover. Add the remaining weighed foods and cook Tea smoked duck at 375°F / 191°C. Start checking at 34 minutes. Tea smoked duck is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 375°F / 191°C.
On screen. Add the remaining weighed foods and… · Roast 34 min
- 🇨🇳 ChinaEast Asiaicon-china-tea-smoked-duck-icon-china-tea-smoked-duck-9
Step 5
step · china
Scene 9 · step · 6s
Step 5
Shot. Tea smoked duck: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Tea smoked duck, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of Tea smoked duck, not the…
- 🇨🇳 ChinaEast Asiaicon-china-tea-smoked-duck-icon-china-tea-smoked-duck-10
Step 6
step · china
Scene 10 · step · 7s
Step 6
Shot. Tea smoked duck: rested and ready to plate. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.
Voiceover. Rest Tea smoked duck for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in china, with the sauce or garnish that belongs to it. Film Tea smoked duck in this shot order and no other: parchment pressed into the pan; broth poured from a height into a bowl; the table set with the garnish in a small bowl; a thermometer in the thickest center. Slate words for the editor: thistle, oven, reduce, luster, harbor, basket, yeast, whisked, twilight, olive.
On screen. Rest Tea smoked duck for 5 minutes,… · Rest 5 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Tea smoked duck is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 375°F / 191°C.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Tea smoked duck looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. Tea smoked duck turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Tea smoked duck, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 247 calories, with 26.6 grams of protein. Pai marks it Moderate.
On screen. 247 kcal · 26.6 g protein · Moderate
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Tea smoked duck
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Tea smoked duck from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.